Even with the warm weather finally upon us, I still can't resist stirring up a big, steamy pot of soup. I love to portion it for easy lunches and weekday dinners so that I never have to stress about having meals available. I first discovered this soup through Everyday Pasta and after a few tweaks (like reducing the amount of pancetta and swapping out the swiss chard), have personalized the recipe a bit.
You know that I'm not exactly a kitchen superstar, but luckily this is one of the easiest recipes to successfully complete. You start by doing some chopping...
...then saute your veggies and pancetta.
Stir in some broth and spinach...
...then cook your tortellini!
You're left with a piping bowl of tortellini soup that makes enough servings for a small dinner party or for you to store the leftovers for yourself. I love that all of the cooking takes place in one pot - much less to clean up!
Italian White Bean, Pancetta, and Tortellini Soup
(Adapted from Giada de Laurentiis's recipe)
Ingredients (for 6 servings)
* 3 tablespoons olive oil
* 2 oz. pancetta, chopped
* 3 shallots, chopped
* 2 carrots, peeled and chopped
* 3 garlic cloves, chopped
* 15 oz. cannellini beans, rinsed and drained
* 4 cups spinach, chopped
* 5 cups low sodium chicken broth
* 1 (9 oz.) package of fresh spinach tortellini (I used Trader Joe's)
* Salt and pepper to taste
* Optional garnish: Cheese sticks
1) Head the olive oil in a large soup pot and saute the pancetta, shallots, carrots, and garlic over medium-heat until the pancetta is crispy (approximately 5 minutes).
2) Stir in the beans, spinach, and chicken broth. Bring the soup to a boil, then reduce to a simmer.
3) Add the tortellini and cook for approximately 8 minutes.
4) Season with salt and pepper, and serve with cheese sticks.
I seriously eat this soup all the time (in fact, there is only one serving left in my fridge...looks like I'll be making a trip to the grocery store pretty soon).
Which easy recipe is your favorite to have quick meals handy?